How to Make Vegetable Soup Your Kids Will Love
Fresh back from a fantastic Labor day vacation, I was again reminded why it’s so important for home gardeners to have good fall fallback recipes to rely on.
I was lucky enough to enjoy a long weekend up north at a friend’s lake cottage. As I was packing up for home, my generous friend offered tomatoes from her garden, begging me to take them off her hands, explaining that they were so ripe they were literally falling off the plants. I knew I’d never be able to use them fast enough, my own tomato plants are out of control productive. I think I probably had the same reaction that a lot of us have had when we see well meaning friends coming at them with large, late season zucchinis in hand. And if you’ve been that kind soul trying to share your surplus, you may have noticed the “oh please no” look before.
Onions, peppers and tomatoes, three of the most common vegetables grown by home vegetable gardeners, are plentiful in the Fall. I prefer my soup vegan, and you might be surprised at how rich this simple soup tastes.
Caribbean Harvest Soup
- 2/3 cups chopped onion
- 2/3 cusps chopped red or green pepper
- 2 tbs. olive oil
- 1 tsp ground cumin
- 2-1/2 cups vegetable broth
- 15 oz. canned pumpkin puree
- 15 oz. canned black beans, rinsed
- 3-4 large tomatoes, diced
- 1/4 tsp. salt and pepper, to taste
Sauté onions and peppers for five minutes, until soft. Add garlic and cumin and continue sautéing for another minute. Add remaining ingredients. Bring to boil. Reduce heat and cover, simmering for five minutes and stirring occassionally. Yields 4 servings.
About the author: Lisa Ueda offers home gardening tips at The Frugal Garden. Her aim is to inspire, awaken and motivate new gardeners into discovering their inner green thumbs.